Cherry Coconut Cream Cake

 
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Cherry Coconut Cream Cake
Serving: 16
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Cherry Coconut Cream Cake
Recipe By: Logo Site

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INGREDIENTS

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2 pkg. refrigerated crescent seamless dough sheets

½ cup Big Y butter, softened

¾ cup Big Y sugar

3 Big Y Large White Eggs

12 oz. Big Y Neufchâtel 1/3 less fat cream cheese, softened

4 oz. lemon curd

¼ tsp. almond extract

1 Tbsp. grated lemon zest

1 cup canned pitted cherries, drained and rinsed

½ cup sweetened shredded coconut

DIRECTIONS

Preheat oven to 350°F. Line the bottom part of a 13x16–inch broiler pan with parchment paper, leaving a 1-inch overhang. Slightly roll out 1 crescent dough sheet; place in pan, stretching and pressing onto the bottom and up sides of pan. Roll out other dough sheet and place on top of dough in pan, stretching and pressing onto the bottom and up sides of pan; set aside. In a large bowl using an electric mixer on medium speed, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time, until well combined. Beat in cream cheese, lemon curd, almond extract and lemon zest. Spread over dough, leaving a ¼-inch border. Top with cherries and coconut and bake for 30 to 35 minutes or until filling is set and crust is nicely browned; let cool to room temperature on a wire rack before serving.

Nutrition facts:

Nutrition Information Per Serving: Calories: 305 (Calories from Fat: 171); Total Fat: 19g (Saturated Fat: 10g); Protein: 5g; Total Carbohydrates: 29g (Dietary Fiber: 0g; Sugars: 18g); Cholesterol: 67mg; Sodium: 390mg

Prep Time: 20 Minutes
Cook Time: Bake 20 Minutes
Prep Time: 20 Minutes
Cook Time: Bake 20 Minutes
Prep Time: 20 Minutes
Cook Time: Bake 20 Minutes
Prep Time: 20 Minutes
Cook Time: Bake 20 Minutes
Prep Time: 20 Minutes
Cook Time: Bake 20 Minutes
Prep Time: 20 Minutes
Cook Time: Bake 20 Minutes